From sweet to dry

Dinner at Kiyama in Kyoto.

Reisen Junmai Daiginjo Haneshibori (醴泉  純米大吟醸 . 撥ね搾り), 30BY, from isshobin - seimaibuai (精米歩合) of 35%.  Nose was more fermented than expected.

Jikon Tokubetsu Junmai (而今 特別純米), 30BY, from isshobin - seimaibuai (精米歩合) of 60%.  Nice depth of flavors on the palate.

Shichihonyari Junmai Tamasakae (七本槍  純米  玉栄), 30BY, from isshobin - seimaibuai (精米歩合) of 60%.  Very well-balanced, good with a little acidity on the palate, and actually sweeter on the finish than expected.

Full post on dinner is here.